Roast suckling pig

Roast suckling pig

　　Roast suckling pig

　　Roast suckling pig, also known as tuo tuo meat, is a specialty dish of the Yi people in Wuji. The preparation method is as follows: a 40–60 pound piglet is slaughtered, its hair is removed, and it is roasted over bean straw fuel until the skin turns yellow. It is then rinsed with water, cut into about 10 cm square pieces, and placed in a pot with an appropriate amount of water to boil. The fire must be fueled with wood. Tuo tuo meat should not be boiled for too long; it’s best when just cooked. Once taken out of the pot, it is served in a basin or tray, sprinkled with salt, chili, Sichuan peppercorn, sesame, scallions, and other seasonings, making it tender and delicious.

　　During grand celebrations such as the “Yi Torch Festival” and “Yi New Year,” the Yi people serve roast suckling pig to guests. When the guests leave, they are given half a pig’s head as a gesture, signifying that serving roast suckling pig is the highest form of hospitality reserved for beloved family and close friends.